Cranberry Relish… adulterated from Donna Hay and Nigella Lawson.
You can make cranberry sauce! You can. And you will. It’s so easy and makes a fabulous present in a chic jar to take as a gift on Christmas day.
Tip: if don’t have cherry brandy or vinegar just add water and lemon juice. And any other alcohol you can find…
You need for about 3 cups:
500g frozen or dried cranberries
2 cups (440g) caster sugar
¼ cup (60ml) water
2 tablespoons lemon juice
¼ cup cherry brandy or sherry vinegar
- Slip into your favourite Gucci Caftan.
- Climb out of your outrageous Chloe heels.
- Stop thinking about Christmas shopping. That hurts more than your feet
- Pour a huge Champers. Gulp.
- Open bag of cranberries.
- Squeeze the lemon juice.
- Find a saucepan and toss in cranberries, sugar, lemon juice, and water and put over low heat.
- You want the sugar dissolved. Like your hips.
- Now get out the cherry brandy and taste to check. Hic.
- Put back straight away like a good girl.
- Pour the vinegar and cherry brandy into the sugar/cranberry mix
- Don’t get splattered with hot goo.
- Now cook over a medium heat and let it simmer and bubble away like jam for 20 minutes or until slightly thickened.
- Cook more if it’s too watery.
- Let it cool slightly and then spoon into chic, clean and just washed and sterilized jars.
- Pop in the fridge: it will last for a week and at least in time for Christmas (it’s just like jam).
- Serve on Christmas Day!
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